This rich creamy sausage gnocchi soup is the very definition of comfort food. It’s super hearty and comes together effortlessly for the ultimate weeknight dinner.
Why this gnocchi soup is a keeper
Soup is my love language, and this garlicky gnocchi soup is on constant repeat in my kitchen, and for good reason! It’s packed with flavor, texture, and all the cozy vibes. If you’re a soup lover, this one’s a must-make.
A creamy, rich broth infused with Italian flavors, loaded with pillowy gnocchi and browned sausage? Yes, please! This soup is the kind of meal that keeps you warm and happy through the cooler months.
It’s perfect for busy weeknights but also special enough for slow weekends with family. The flavor factor here is huge: comforting and irresistibly good.
I always keep a few packs of gnocchi on hand. My Tuscan gnocchi with bacon is one of my favorite comfort dishes, and this soup sits right beside it on my list of go-to hearty dinners.
A flavor explosion in every spoonful
You’ll fall completely in love with this soup and the fact that you can easily make it your own. Add your favorite greens like kale, spinach, or broccoli for an extra layer of flavor and color. You could also use different protein! Have some leftover rotisserie chicken in the fridge? Use it!
It’s family-friendly, a total crowd-pleaser, and comes together with just a few staple ingredients.
The best part? It all happens in one pot, making it perfect for meal prep or make-ahead lunches for the week.
Watch the recipe video
Let me walk you through the steps in my easy step-by-step video, or follow along on YouTube!
What is this sausage and gnocchi soup made of?
To make this soup, you’ll need Italian sausage and fresh or frozen gnocchi. You can go with sweet or spicy sausage, depending on what you like, but chicken or turkey sausage work great, too.
For the gnocchi, I prefer using fresh ones from the fridge aisle. You can also find shelf-stable versions in the pasta aisle, but frozen gnocchi works great too.
For that velvety finish, I use half-and-half (to keep it lighter) and plenty of grated Parmesan. Spinach adds color and a boost of nutrition, while garlic, tomato paste, and herbs round everything out. Definitely a crowd-pleaser!
Pro tip
Serve it with a side of garlic bread for an easy weeknight dinner everyone will love.
Tips for making good soup every time
Over time, I’ve learned a few little things that make every soup shine. Here are my go-to tips:
- Always sauté your veggies first, especially the garlic, onions, and carrots. It builds flavor right from the start.
- Use a good-quality broth if you’re buying store-bought. It makes a big difference.
- Let it simmer. Don’t rush it on high heat, slow simmering helps the flavors come together beautifully.
- Sear your meat. It locks in flavor and gives the broth extra richness.
- Add cheese last. Stir it in at the end to keep the soup smooth and creamy.
Storage
Store leftovers in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months. To defrost, place the soup in the fridge overnight, then reheat gently on the stovetop before serving.
If you loved this soup, try one of my other cozy favorites next:
- Tuscan soup with white beans
- Potato soup with kielbasa
- Creamy tortellini soup with sausage
- Chicken turmeric soup
Creamy Sausage Gnocchi Soup
Ingredients
- 1 tbsp olive oil
- 1 onion - diced
- 4 garlic cloves - minced
- 2 carrots - diced
- 1 pound Italian sausages - sweet or spicy, casings removed
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 5 cups chicken broth
- 1.1 pounds gnocchi
- 1 cup half-and-half
- 2 cups spinach
- 1 cup grated Parmesan
Instructions
- Get your prep done before you start cooking: Dice the onion and mince the garlic cloves. Peel and dice the carrots. Remove casings from the sausages, slice into small pieces.
- Heat the oil over medium in a large pot. Add onion, garlic and carrots. Cook for 3 minutes. Add sausages and cook until browned, about 2 minutes.
- Stir in salt, pepper, thyme and tomato paste. Pour in broth, bring to a boil and cover the pot. Reduce heat to low and simmer for 10 minutes.
- Add gnocchi, half-and-half and spinach. Simmer, uncovered, for 5 minutes over medium heat.
- Turn off the heat and stir in grated Parmesan. Enjoy!!
Video
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